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Wednesday, September 22, 2010

Lotus Root and Peanut Soup

Lotus root have been found to be rich in dietary fiver, vitamin C, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganes while very low in saturated fat. Lotus root is one of the common vegetables use by chinese for soups, stir fry dishes and even dessert. The natural sweetness of lotus root could further enhance the 'sweetness' in the soup.

Ingredients:-

1.5 litre water

400g spare ribs OR chicken pieces with bone-in OR chicken feet

400g sliced lotus root (I used frozen lotus root)

1 cup raw peanuts, scalded with hot water (I prefer skin off)

3 dried scallops (optional)

1/2 bulb garlic, only remove the papery skin

8-10 red dates

salt to taste

ground white pepper to taste

Method:-

Add lotus root, peanuts, dried scallop garlic and red dates into a big pot with 1.5 litre of water at high heat. Bring to boil.

Blanch spare ribs with boiling water. Drain and add them into the big pot when the water is boil and bring to boil again after you add the ribs.

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